Like Chex Mix? Many people enjoy this yummy treat for school parties, movie nights or even snack time. Instead of buying a processed, overly sugared version try this quick recipe
I adapted this recipe because my kids love Chex Mix but the store bought stuff is full of processed junk that I don’t want them eating. Plus, my allergic child can’t even eat it at all! My version is full of anti-inflammatory foods, healthy fats and antioxidants – great for IBD – that we can all use to stay healthy this time of year! This recipe is also peanut-free, tree nut-free and gluten-free! It’s also great for schools parties that must remain peanut free for allergy reasons.
My little munchkins gobble it up! Hope you enjoy!
Immune Boost Chex Mix
_Preheat the oven to 400 degrees. _
4 cups Rice Chex cereal
2 tbs coconut butter
1/2 cup Sunbutter (or any nut butter if you are allergy-free)
3 tbs raw honey
2 cups banana chips or dried fruit
1 cup high quality dark chocolate chips
1 cup pumpkin seeds or sunflower seeds
_Combine the coconut butter, Sunbutter, honeyand salt to taste in a sauce pan over medium heat.When combined and still warm, pour the liquid ingredients over the cereal and toss well to coat.Place on a baking sheet lined with parchment and bake for 10 minutes or until golden brown.Toss the remaining ingredients with the baked cereal and serve.Store in an air tight container for up to 10 days.Makes about 8 cups total. _
Jennifer has a bachelor’s degree in dietetics as well as graduate work in public health and nutrition.
She has worked with families dealing with digestive disease, asthma and food allergies for the past 12 years.
Jennifer also serves the Board of Directors for Pediatric Adolescent Gastroesophageal Reflux Association (PAGER).** See More Helpful Articles:**Six Ways to Prepare for an Ulcerative Colitis Flare -
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Jennifer Rackley is a nutritionist and mother of three girls. Two of her children have dealt with acid reflux disease, food allergies, migraines, and asthma. She has a Bachelor of Science in dietetics from Harding University and has done graduate work in public health and nutrition through Eastern Kentucky University. In addition to writing for HealthCentral, she does patient consults and serves on the Board of Directors for the Pediatric Adolescent Gastroesophageal Reflux Association.